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Ingredients

  • Kosher salt for salting water
  • 1 1/2 pounds fresh French-style green beans, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 large shallot, minced
  • 1 cup ripe grape tomatoes, cut into halves
  • 1 tablespoon sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • Freshly ground black pepper

Instructions

  1. Bring a large pot of water and salt to a boil. Add green beans and cook until al dente, about 3 minutes.
  2. Remove green beans and plunge immediately into a large bowl of ice water. Drain.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and shallot and cook 2 minutes. Add tomatoes and sugar and cook until just beginning to wilt, about 1 minute.
  4. Stir in green beans, vinegar, marjoram and basil and cook until thoroughly heated. Sprinkle with salt and pepper.
Recipe by Marge Perry and David Bonom.

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The recipe was originally published as Green Bean and Tomato Saute on Relish.com

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